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Violet Cream

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Violet Cream

At a glance

Serves:
4
Difficulty:
Medium
Cost per serving::
3,00 €
Method:
20 min.
 
 

Ingredients

    • 1 package chocolate cookies
    • 75 gr. butter
    • 1 liter cream
    • 200 gr. soft white cheese
    • 500 gr. Strawberries
    • 1 tray of blackberries
    • 6 sheets of gelatin
    • Violets
    • 200 gr. crushed  violet candies
    • 200 gr. sugar
    • 1 vanilla pod

Method

  1. Grind up the cookies with melted butter in a bowl, and use the resulting dough to line serving dishes or ramekins.
  2. Cook the Strawberries with the vanilla and crushed candies in a saucepan over a medium heat. Once the Strawberries have released their juice, remove from heat, strain and allow to cool .
  3. In a mortar or with the aid of a sieve, mash the berries and save the resulting juicy
  4. pulp.
  5. Whip the cream with the cheese and 100 gr. sugar. When the mixture begins to stiffen,  add the blackberry pulp, some violet petals and just two tablespoons of strawberry and violet juice. Mix well. Add 4 sheets of previously hydrated gelatin and add the mixture to the ramekins you’d previously lined wth cookie mix. Allow to set for a couple of hours in the fridge.
  6. Meanwhile add 2 sheets of gelatin to the remaining strawberry juice and use to top your jelly tartlets.
  7. Decorate with berries, fresh rose and violet petals.

Tip

If you can’t find violet candies, use violet jam or confit. You can also use rosewater.

Recommended wine

Sweet liqueur.

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